Cornbread Casserole Recipe 465

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CORNBREAD CASSEROLE



Cornbread Casserole image

Since my husband likes spicy foods, I frequently sprinkle chopped jalapeno peppers over half of this cornbread casserole for him. -Carrina Cooper, McAlpin, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 7

1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-3/4 ounces) cream-style corn
1 package (8-1/2 ounces) cornbread/muffin mix
1 large egg
2 tablespoons butter, melted
1/4 teaspoon garlic powder
1/4 teaspoon paprika

Steps:

  • In a large bowl, combine all ingredients. Pour into a greased 11x7-in. baking dish. Bake, uncovered, at 400° for 25-30 minutes or until the top and edges are golden brown.

Nutrition Facts : Calories 311 calories, Fat 10g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 777mg sodium, Carbohydrate 50g carbohydrate (14g sugars, Fiber 3g fiber), Protein 6g protein.

CORNBREAD CASSEROLE



Cornbread Casserole image

A cheap and easy favorite, cooks in 1 hour, only 5 minutes to prepare, kids love it!

Provided by Sarah Peipert

Categories     Side Dish     Casseroles     Corn Casserole Recipes

Yield 6

Number Of Ingredients 5

¼ pound butter, melted
1 (15 ounce) can whole kernel corn
1 (15 ounce) can creamed corn
1 (8.5 ounce) package corn bread mix
1 ounce sour cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a mixing bowl, combine butter, whole corn, cream corn, corn muffin mix and sour cream. Fold all ingredients together, pour into 2 quart casserole dish. Bake for 1 hour.

Nutrition Facts : Calories 413.8 calories, Carbohydrate 54.4 g, Cholesterol 43.8 mg, Fat 21.2 g, Fiber 2.5 g, Protein 6.7 g, SaturatedFat 11.3 g, Sodium 1188 mg, Sugar 9 g

CORNBREAD CASSEROLE



Cornbread Casserole image

Cornbread Casserole takes just 20 minutes of prep before baking in the oven. When it comes out, it smells amazing and is beautifully golden. A simple tasty weeknight dinner.

Provided by Sylvia Fountaine

Categories     main

Time 55m

Yield 8

Number Of Ingredients 21

2 tablespoons olive oil or butter
1 onion, diced
1 red bell pepper, diced
4 cups corn (frozen or fresh) see notes
4-ounce can diced green chilies ( or use 1/2 cup diced poblano pepper or one chopped jalapeno, and saute it with the onion )
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon smoked paprika
1/2 teaspoon salt
2 tablespoons chopped cilantro (or scallions)
1/2 cup cornmeal
1/2 cup all-purpose flour
1 teaspoon salt
2 teaspoon sugar
2 teaspoons baking powder
--
2 large eggs
1 cup sour cream
1/4 cup melted butter, slightly cooled.
-
1 1/2 cups grated cheese- cheddar, jack or mozzarella

Steps:

  • In a large skillet, saute onion in olive oil over medium heat until fragrant and golden, about 3-4 minutes. If using fresh chilies, saute with the onion. Add the bell pepper and cook 3-4 minutes. Add the fresh or frozen corn, saute 3-4 minutes. If using canned chilies, add along with spices and salt, saute 2 minutes, then turn heat off. Stir in fresh cilantro.
  • In a large bowl, add cornmeal, flour, salt, sugar and baking powder, and whisk. In a medium bowl, whisk eggs and sour cream. Gradually whisk in the melted butter.
  • Add the sauteed corn/pepper mixture to the dry ingredients along with the egg mixture and stir to combine all. Add 3/4 cup grated cheese. Pour the batter into a 2-quart greased baking dish, ( 8×9, 11 x 7) or you can bake it in a 10-inch cast ioron skillet) and top with the remaining 3/4 cup cheese. Batter should ideally not be over 2 inches high.
  • uncovered, for 25-35 minutes, or until puffed (it will dome) and golden!
  • with cilantro and/ or scallions! Serve warm.

Nutrition Facts : Calories 383 calories, Sugar 6.2 g, Sodium 674.3 mg, Fat 21.8 g, SaturatedFat 10.5 g, TransFat 0.2 g, Carbohydrate 39.6 g, Fiber 4.1 g, Protein 12.1 g, Cholesterol 92.8 mg

CREAMED CORN CASSEROLE



Creamed Corn Casserole image

Creamed corn is one of my favorite comfort food dishes. Here, I've used my recipe for that dish in a different way that's perfect for gatherings with family and friends: a casserole! Boxed corn muffin mix, Cheddar cheese and sour cream are added to my creamed corn and bake up into an irresistible side dish that everyone will love.

Provided by Kardea Brown

Categories     side-dish

Time 1h10m

Yield 8 to 12 servings

Number Of Ingredients 11

Nonstick cooking spray, for the baking dish
8 ears fresh corn, shucked
4 tablespoons unsalted butter
1/4 cup whole milk
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
One 8.5-ounce package cornbread mix, such as Jiffy
One 8-ounce carton sour cream
2 large eggs
One 8-ounce block sharp Cheddar, shredded
2 green onions, thinly sliced, optional

Steps:

  • Preheat the oven to 350 degrees F. Coat a 3-quart baking dish with cooking spray.
  • Cut the corn kernels from the cobs (about 8 cups) and scrape the cobs to remove all the liquid. Melt the butter in a large skillet over medium heat. Add the corn, milk, salt and pepper. Simmer until the corn is softened and the mixture begins to thicken, about 5 minutes. Remove from the heat.
  • Stir together the cornbread mix, sour cream, eggs and half of the cheese in a bowl. Stir in the creamed corn. Pour the mixture into the prepared dish. Sprinkle with the remaining cheese. Bake until the casserole is browned and set, 35 to 40 minutes. Sprinkle with the green onions before serving, if desired.

MAMA'S CORNBREAD CASSEROLE



Mama's Cornbread Casserole image

This has to be one of my most favorite recipes my mother ever made. She baked it on special occasions as a substitute for traditional stuffing. If you like the taste of sweet corn with a spicy kick, you may enjoy this.

Provided by ed.wilcox

Categories     Quick Breads

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 (15 ounce) can cream-style corn
1 (5 ounce) can Mexican-style corn
8 ounces sour cream
1/2 cup butter or 1/2 cup margarine, melted
2 eggs, slightly beaten
1 (8 1/2 ounce) package Jiffy cornbread mix
8 ounces jalapeno jack cheese, shredded

Steps:

  • Mix eggs, butter, sour cream, and cornbread mix together.
  • Pour in both cans of corn.
  • Stir in half the cheese.
  • Pour into a baking pan or casserole dish.
  • Bake at 350F for 30 minutes.
  • Remove from the oven and sprinkle the remaining cheese on top.
  • Bake until the cheese has melted and the center of the casserole is solid.

Nutrition Facts : Calories 934.7, Fat 63.2, SaturatedFat 35.9, Cholesterol 244.7, Sodium 1629.6, Carbohydrate 70.8, Fiber 5.2, Sugar 4, Protein 26.1

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